Wednesday, 28 June 2017

Continuing the clear out

Project clear the freezer continues. As it will for the next month until we move I am sure!
pork scratchings
When I was sorting through for all the parcels of poultry bits for my stock (which, by the way, has turned out to be one of the best broths I have ever made) I discovered that I had a lot of pork rind. Not entirely sure why, as I seldom take it off a piece of meat. They turned into some really excellent pork scratchings, seasoned with fennel and smoked paprika. Most of which we gave away to a pork-obsessed friend. But I have to say, a genuinely good pork scratching crumbled on top of a boiled egg on toast is a most superior breakfast and I can't believe all the posh brunch places don't do them.

I used up ground almonds, caster sugar and a jar of boozy plums making a very simple cake. It was just a creamed mixture of 2 eggs, 120g butter and 120g sugar with 100g ground almonds and 100g SR flour folded in, then the plums pushed into the batter. 5 minutes before it was properly cooked (about 45 minutes at 180C) I poured the rest of the boozy syrup over it. Very successful! I will have to do something similar with some of the cherry backlog.

About once a fortnight I make a vaguely Chinese sort of braised aubergine dish with lots of chilli heat, some pork and whatever greens I have to hand. This time I used up some lup cheong sausage and finished it with a good shake of sesame seeds. Also delicious. And I have a couple more sausages.

1 comment:

grace said...

i think boozy might be my favorite adjective right now, especially when applied to plums and associated with cake! :)


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